1. Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. In a large bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Mix these dry ingredients thoroughly.

3. In a separate bowl, whisk together the almond milk, melted coconut oil, vanilla extract, apple cider vinegar, and sugar until the sugar dissolves and the mixture is smooth.
4. Gradually add the wet ingredients to the dry mixture, stirring until just combined. Avoid overmixing, as this can lead to a dense dough. 
5. The dough should be slightly sticky but manageable.
6. Transfer the dough into a piping bag fitted with a plain round tip. Pipe 3-inch long strips of dough onto the prepared baking sheet, leaving about 1 inch between each strip.
7. Bake the ladyfingers for 12–15 minutes, or until they are lightly golden and firm to the touch. Remove them from the oven and let them cool on a wire rack.

Prepare the Coffee Syrup

1.  In a shallow dish, combine the cooled coffee with maple syrup and vanilla extract.
2. Set the syrup aside, allowing the flavors to meld together. 

Make the Vegan Mascarpone Cream

1. Start by draining and rinsing the soaked cashews. Place the cashews in a high-speed blender or food processor, adding the chilled coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, and a pinch of sea salt.
2. Blend the mixture until it becomes completely smooth and creamy. 
3. Taste the cream and adjust the sweetness or tartness as needed. 
4. Once satisfied with the flavor, transfer the cream to a bowl and refrigerate it for at least 30 minutes.

Assemble the Tiramisu

1. Start by dipping each ladyfinger into the coffee syrup, ensuring they are well-soaked but not overly saturated. 
2. Arrange a layer of soaked ladyfingers at the bottom of a square or rectangular dish, ideally 8×8 inches.
3. Next, spread a generous layer of the vegan mascarpone cream over the ladyfingers, smoothing it out with a spatula.
4. Repeat the process with another layer of coffee-soaked ladyfingers, followed by another layer of cream. 
5. You can create as many layers as your dish allows, but typically two layers of each are sufficient.
6. Once the final layer of cream is in place, cover the dish with plastic wrap and refrigerate the tiramisu for at least 4 hours, preferably overnight.